Crispy Fried Duck With Dirty Rice Sticks

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Some  of you might remember the roasted ducks I have prepared in the past. This recipe for a  fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit !   Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt
cover tight and steam for 2,5 hours

cover tight and steam for 2,5 hours

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strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

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fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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6 comments

    1. Mmmmm, Mmmmm, Mmmmmm, I am hungry for some lamb……not racks, that’s a standard, but something out of the box type recipe. legs or shoulders, some good comfort food. whatcha got ? I always anxiously await your next post……….sincerely, your dinner guest in absentia…:) Cheers, Nelson

      Liked by 1 person

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